- 2 lb chicken breasts, skinless and boneless.
- 1 cup btermilk or yoghurt.
- 2 tbsp lemon juice.
- 2 tbsp hot sauce.
- 1 tbsp paprika.
- 1 tbsp garlic powder.
- 2 tsp salt.
- ½ tsp black pepper.
- ½ tbsp 7 spices mixture.
Covering ingredients:
- 2 cups corn flakes.
- 1 ½ cup flour.
- 2 eggs.
- 2 tbsp milk.
- 1 tbsp paprika.
- 1 tsp chili flakes.
- frying oil.
Directions:
1- Pour all the seasoning ingredients into a large bowl, and mix well by a hand mixer.
2- Cut the chicken breasts lengthwise into thick fingers, add to the seasoning mixture and stir several times until well coated on both sides.
3- Cover the chicken bowl with cling film and leave it in the fridge for at least an hour.
4- Mix the flour, paprika and chili flakes well together, and whisk the eggs and milk in a deep bowl.
5- On a flat plate, break the cornflakes by hand until crushed.
6- Dip the chicken pieces into the flour mixture until they are covered with a thin layer of it, and then Dip the eggs into the egg mixture until it is covered well on both sides, then Dip it into the corn flakes while pressing it lightly to covered with a thick layer on both sides.
7- Heat the oil in a large frying pan over a medium-heat. Arrange the chicken pieces in small quantities, stirring occasionally for 4 minutes or until golden.
8- Remove the chicken pieces from the oil, and leave it for a few minutes on kitchen paper to get rid of the excess oil, then serve.